Rabbit

Rabbit

Rabbit

One of the finest meats available, rabbit has a delicate flesh which is almost completely white meat. Perhaps that is why it is rumoured to have been a favourite of French monks who considered it a fish of the land and opted for rabbit when abstinence from meat was required. Rabbit meat is known to be very easily digested.

The domesticated species is more plump and not as strongly flavoured as their wild relations and is a staple of many continental cuisines. Our rabbits are farm raised, weighing just over a kilo. These young rabbits are much more tender than more mature or wild rabbits.

Prep Tips

Thanks to its mild flavour and tender texture, rabbit can be prepared much like chicken and is superb fried, grilled or roasted. Those cooking with wild hare or older rabbits should stick to braising as the moist-heat will give the best results.